Soft Chocolate Cardamom Orange Cookie Ice Cream Sandwiches
These indulgent ice cream sandwiches feature soft chocolate sugar cookies infused with warm cardamom and bright orange zest. The cookies have a tender, chewy texture with crispy edges from rolling in turbinado sugar before baking. Sandwiched with creamy vanilla ice cream, they create the perfect balance of rich chocolate, aromatic spice, and citrus brightness. The cookies are deliberately slightly underbaked to maintain their softness even when frozen. Perfect for summer entertaining or as a special dessert that combines the comfort of homemade cookies with the fun of ice cream treats.
Ingredients
- 1 ¼ cups unsalted butter, softened at room temperature
- 2 cups granulated sugar
- 2 eggsflax eggs2 eggs = 2 tbsp ground flaxseed + 6 tbsp waterveganeggs-free
Mix and let sit 5 minutes before using
Full guide → - 2 tsp vanilla extract
- 1 orange, zested
- 2 cups plus 2 tablespoons all-purpose flouralmond flour1:1.25gluten-freegluten-free
Cookies will be more delicate and nutty
- ¾ cups unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp ground cardamom
- ½ tsp salt
- ½ cup large-grain or decorating sugar
- ½ gallon vanilla ice creamdairy-free ice cream1:1dairy-freevegan
Any flavor works but vanilla complements the spices best
Full guide →
Instructions
- 1
Beat softened butter and granulated sugar until light and fluffy
- 2
Add eggs, vanilla extract, and orange zest and beat to combine
- 3
Whisk together flour, cocoa powder, baking soda, cardamom, and salt in separate bowl
- 4
Gradually add dry ingredients to mixer on low speed until incorporated
- 5
Cover and refrigerate dough for at least two hours or overnight
- 6
Preheat oven to 350 degrees and line baking sheets with parchment paper
- 7
Place decorating sugar in shallow bowl
- 8
Roll dough into balls and coat in decorating sugar
- 9
Place dough balls 2 inches apart on prepared baking sheets
- 10
Bake for 6 minutes, rotate sheets, then bake additional 5-6 minutes
- 11
Cool cookies completely on baking sheets, then transfer to wire rack
- 12
Let ice cream soften slightly for easier scooping
- 13
Flip half the cookies over and spread on baking sheet
- 14
Place ice cream in center of each flipped cookie and top with second cookie
- 15
Transfer immediately to freezer to firm up
- 16
Wrap individually in aluminum foil for storage once firm
Tips
Slightly underbake the cookies so they remain soft even when frozen with ice cream.
Chill the dough thoroughly to prevent spreading and maintain thick, chewy cookies.
Let ice cream soften just enough to scoop easily but not so much that it becomes soupy.
Good to Know
Store wrapped ice cream sandwiches in freezer for up to 1 month
Cookie dough can be made up to 2 days ahead and refrigerated, or cookies can be baked 1 day ahead and stored covered
Let sandwiches sit at room temperature for 2-3 minutes before serving for easier eating
Common Mistakes
Don't overbake cookies or they will be too hard when frozen
Ensure ice cream is properly softened to avoid cracking cookies during assembly
Substitutions
Dairy-Free Swaps
Any flavor works but vanilla complements the spices best
Full guide →Vegan Options
Mix and let sit 5 minutes before using
Full guide →Gluten-Free Swaps
FAQ
Can I make these without cardamom?
Yes, substitute with cinnamon, ginger, or simply omit. The orange zest will still provide lovely flavor complexity.
How long do these keep in the freezer?
Properly wrapped ice cream sandwiches will keep for up to 1 month in the freezer before ice crystals form.
Can I use different ice cream flavors?
Absolutely! Strawberry, coffee, or even orange sherbet would pair beautifully with these spiced chocolate cookies.